In a bowl, stir together vegetable oil, orange juice, 2 tablespoons lime juice, tequila, lime rind, habanero chilli and garlic. Reserve a small amount to use as a basting sauce, and pour the remainder into a shallow baking dish. Place the salmon in the dish, and turn to coat. Cover, and refrigerate for 2 to 4 hours, turning frequently.

In a small bowl, mix together softened butter, salt, lime juice, habanero chilli to taste and lime rind together. Cover, and refrigerate.

Preheat barbecue for medium heat.

Lightly oil cooking hotplate. Place salmon on grill, and cook 5 to 8 minutes on each side, or until the fish is easily flaked with a fork. Transfer to a serving dish, top with habanero butter, and serve.

Recently Viewed

Reviews and RatingsGlobal Ratings:

(204)

Reviews in English (151)

T

by TAICHILYNN

0

This recipe was good but, more than anything, I am positively addicted to the butter. I make a bunch and re-refridgerate it in an old butter tub so that I always have it on hand. I put it on sweetcorn on the cob and other fresh veggies...even on scones.
-
29 Sep 2008

I

by INDRIANI

0

Some of the best salmon I ever had - not fishy. I had leftovers on a bed of greens - equally good! I buzzed ing. up in my food processor - makes enough marinade easily for 8 medium pieces of salmon. I used skinless fillets.
-
29 Sep 2008

F

by FUNKMETRIC

0

This was excellent. Will definitely make again. Too spicy for kids.
-
29 Sep 2008